Chlorella is one of the most nutritionally important microalgae with high protein content and
can be a good source of potential bioactive peptides. In the current study, isolated proteins …

Chlorella sorokiniana protein isolates were enzymatically hydrolyzed using pepsin,
bromelain, and thermolysin, with their molecular characteristics and bioactivities determined. …

A study on a gender-based post-harvest fisheries technology transfer scheme was conducted
to come up with an alternative intervention model that can provide more effective and …

A significant amount of fish by-products is produced during fish processing. These by-products
represent 20–80 percent of the fish and provide a good source of macro-and …

A study on the reduction of off-flavour compounds that cause “earthy” and “musty” organoleptic
sensorial characteristic in fresh water systems was conducted. These compounds include …

For this study, microwave vacuum drying (MVD) was combined with ultrasound-assisted
extraction to compare the effects of different ethanol volumes on ponkan extract and to evaluate …

A study on the specific sensorial threshold levels of two common off-flavour compounds in
water systems (geosmin and 2-methylisoborneol) was done through a series of sensory …

The antioxidative activities and lactic acid bacteria (LAB) composition of fermented frigate
tuna Auxis thazard (Lacepéde, 1800), locally known as tinabal at different salt-fish ratios were …

The biodegradation of taste and odour compounds, 2-methylisoborneol (2-MIB) and geosmin,
was investigated using bacteria isolated from an earthen fish pond. A simple enrichment …

T might not be inappropriate to state in this, the first number I of the PHILIPPINENSIAN, the
reasons that led to its publication. For years the University of the Philippines has been …